This Crunchy Adobo-Glazed Portobello Tostada Makes For A Time-Saving Flavorbomb Dinner

Name: This Crunchy Adobo-Glazed Portobello Tostada Makes For A Time-Saving Flavorbomb Dinner
Total time: 25 min
Yield: 1 - 4
Ingredients: 1/2 small red onion, thinly sliced; 1 jalapeño, one half sliced, other half finely chopped; 2 1/2 tbsp. fresh lime juice, divided; Pinch of sugar; Kosher salt; 8 corn tortillas; 1 tbsp. olive oil; 1/2 c. barbecue sauce; 1 tsp. chopped canned chipotles in adobo plus ½ tbsp. adobo; 4 portobello mushroom caps, gills removed; 1 avocado, halved and scooped; 1/4 c. cilantro leaves, finely chopped; 3 radishes, thinly sliced; 1/4 c. crumbled cotija cheese

It takes 25 minutes, tops.

By The Editor's of Women's HealthPublished: Apr 4, 2023

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Chelsea Kyle

Mushrooms brushed with tangy BBQ and smoky adobo sauces build lingering heat, while creamy guacamole cools things down. Dinner—with heaps of flavor—is done.

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Yields:: 1 - 4
Total Time:: 25 mins

Ingredients

1/2
small red onion, thinly sliced
1
jalapeño, one half sliced, other half finely chopped
2 1/2 tbsp.
fresh lime juice, divided
Pinch of sugar
Kosher salt
8
corn tortillas
1 tbsp.
olive oil
1/2 c.
barbecue sauce
1 tsp.
chopped canned chipotles in adobo plus ½ tbsp. adobo
4
portobello mushroom caps, gills removed
1
avocado, halved and scooped
1/4 c.
cilantro leaves, finely chopped
3
radishes, thinly sliced
1/4 c.
crumbled cotija cheese

Directions

1. Step 1Heat oven to 450°F. In a small bowl, combine onion, sliced jalapeño, 1 tbsp. lime juice, sugar, and pinch of salt.
2. Step 2Divide tortillas between 2 rimmed baking sheets. Using 1 tbsp. olive oil, brush both sides of each tortilla with oil. Bake until brown and crisp, 3 to 4 min. per side.
3. Step 3Heat broiler. In a small bowl, combine barbecue sauce, chipotles, and adobo.
4. Step 4Place portobellos cap-side down on rimmed baking sheet; broil 5 min. Flip, brush caps with some adobo glaze; broil until browned in spots, 2 to 3 min. Brush with additional glaze, transfer to cutting board and slice.
5. Step 5Meanwhile, in a medium bowl, combine avocado, cilantro, chopped jalapeño, remaining 1 1/2 tbsp. lime juice, and 1/2 tsp. salt; mash until creamy. Spread on tostadas, then top with portobellos, radishes, pickled onion, jalapeño, and cotija.